my version of red split lentil dal {red split lentil stew}

last night when i served oven roasted chicken to my daughter for the third (or fourth, to be honest) night in a row, she was not very happy. the rest of us were having (amazing) fish, and i had gone out of my way to prepare her some chicken because she doesn’t like fish (surprise!!)-all the same, she was missing red meat, which makes sense-as i’ve seriously cut back on it (red meat) recently. this morning, feeling rather guilty, i decided i HAD to prepare some good (grass fed) beef for her dinner tonight. i bought the beef, which is (oh so slowly) braising in the oven as we speak (see recipe)–but i also made one of my favorite vegetarian dishes as an alternative option–you know, just in case! i made a red lentil dal or stew, my way…it is so satisfying, simple , and good for you. we eat it with brown rice or steamed quinoa, and it really hits the spot every time. you’ll need:
ingredients for 4-6 servings:


  • 2 cups red (organic) lentils
  • 1-2  cloves of garlic-minced
  • 1 large (or 2 small) shallot(s)-minced
  • 2 thick slivers of fresh ginger-1 tbs minced
  • 1/2 green chili pepper (jalapeno)-seeded if you don’t like spicy
  • 2-3 ripe roma tomatoes (or 1/2-1 cup strained tomato sauce from a jar)
  • 1-2 tsp organic refined coconut oil (or oil of choice)
  • 1-2 tsp turmeric
  • 1 tsp ground cumin
  • sea salt to taste
  • 1/2 cup coconut milk
  • organic cilantro (a few sprigs)
jalapeno pepper, ginger, garlic, shallot, turmeric, & ground cumin
1. melt the coconut oil in a medium heavy pot. finely mince the chili pepper (omit seeds if you don’t like spicy), ginger, garlic, and shallot. add to the pan with turmeric & ground cumin, then fry for 1-2 minutes.
2. add lentils, salt, and about 2 cups of water. allow the mixture to simmer for about 15-20 minutes on medium heat, then add the cubed tomatoes (or strained tomatoes from a glass jar) and continue to simmer for another 15-20 minutes. *you will need to add more water*—keep an eye on the pot, and keep the heat on medium/low-keep stirring and adding liquid as needed until you get a creamy consistency.
3. about 10-15 minutes before serving, add the coconut milk (totally optional) and stir well-allow it to simmer another 5-10 minutes until thickened. serve topped with chopped cilantro.
4. drizzle with this green cilantro sauce for an extra layer of flavor.
add tomatoes
add coconut milk if you like 5-10 mins prior to serving
serve topped with cilantro with brown rice or quinoa
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